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Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient

dc.contributor.authorRanawana, Viren
dc.contributor.authorRaikos, Vassilios
dc.contributor.authorCampbell, Fiona
dc.contributor.authorBestwick, Charles
dc.contributor.authorNicol, Phyllis
dc.contributor.authorMilne, Lesley
dc.contributor.authorDuthie, Garry
dc.date.accessioned2016-03-23T17:00:05Z
dc.date.available2016-03-23T17:00:05Z
dc.date.issued2016-03-14
dc.identifier64325754
dc.identifierb3ee1ec5-a824-4970-98d1-c699b1f5f980
dc.identifier85019319759
dc.identifier.citationRanawana , V , Raikos , V , Campbell , F , Bestwick , C , Nicol , P , Milne , L & Duthie , G 2016 , ' Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient ' , Foods , vol. 5 , no. 1 , 19 , pp. 1-13 . https://doi.org/10.3390/foods5010019en
dc.identifier.issn2304-8158
dc.identifier.otherORCID: /0000-0001-9022-0637/work/90173622
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173700
dc.identifier.urihttp://hdl.handle.net/2164/5721
dc.descriptionAcknowledgments: Funds for the study were provided by the Scottish Government’s Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Diet and Health Theme of the Food Land & People Programme). The authors are grateful to Phillip Morrice, Vivian Buchan and Donna Henderson for helping with the nutritional analysis of the breads. The authors declare no conflicts of interest.en
dc.format.extent13
dc.format.extent2023382
dc.language.isoeng
dc.relation.ispartofFoodsen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectbreaden
dc.subjectvegetablesen
dc.subjectoxidative stabilityen
dc.subjectoilen
dc.subjectstorage propertiesen
dc.subjectdigestionen
dc.subjectQ Scienceen
dc.subjectR Medicine (General)en
dc.subject.lccQen
dc.subject.lccR1en
dc.titleBreads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredienten
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.description.statusPeer revieweden
dc.identifier.doi10.3390/foods5010019


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